Low Fat Splenda Pineapple Cream Pie

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 6
• 1 (6 ounce) prepared reduced fat graham cracker crust
• 1 (8 ounce) carton nonfat sour cream
• 1 (8 ounce) can crushed pineapple in juice
• 1 (1 ounce) package fat-free sugar-free instant vanilla pudding mix
• 1 1/2 teaspoons vanilla extract, divided
• 1 teaspoon vanilla extract
• 1 (1 1/3 ounce) package whipped dessert topping mix (dream whip)
• 1/2 cup skim milk
• 1 tablespoon splenda granular, artificial sweetener

Recipe

• 1 in a large bowl, mix whipped topping mix, milk and 1/2 teaspoon vanilla extract.
• 2 add splenda and beat with an electric mixer on low speed until blended.
• 3 beat on high speed for 4 minutes or until topping thickens and forms peaks.
• 4 set aside.
• 5 in a separate bowl, mix crushed pineapple (including juice) with pudding mix, sour cream, 1 teaspoon vanilla and 1 teaspoon rum extract.
• 6 gradually add whipped topping mixture into pineapple mixture, folding gently to incorporate.
• 7 spoon pie filling into prepared reduced-fat graham cracker crust.
• 8 cover and chill overnight before serving.
• 9 note: using whipped topping mix rather than prepared, fat-free, non-dairy whipped topping will ensure a better texture and will allow the pie to better maintain its shape.